Arborio is an Italian variety of superfino rice, one of the largest among the short Italian rice varieties in the species Oryza sativa japonica. Named after the commune of Arborio in the northwestern Italian region of Piedmont, Arborio rice is high in amylopectin starch, which is what gives risotto its creamy texture.
The oval grains are about a quarter of an inch long and typically white. Arborio rice is also available brown (unrefined), but it’s much more commonly sold as white rice, which is starchier.
You can cook Arborio rice as you would regular rice: In a medium, heavy-bottomed pot or saucepan, bring 2 cups of salted water to boil over medium-high heat. Add 1 tablespoon of olive oil or butter, return to a boil, and then add 1 cup of Arborio rice.
Cover and reduce heat to medium-low. Simmer until liquid is fully absorbed and rice is al dente, about 20 minutes.
Arborio is a cultivar of the Japonica group of varieties of Oryza sativa.
